Dairy-Free • Allergy-Friendly • Blind-Chef–Designed

​​

Serves 2

​

• 1 oz olive oil (about 2 tbsp)
  Tactile cues: Smooth, thin coat across the pan.

• 2⅓ cups diced chicken breast
  Option: ⅓ cup diced lobster + ⅓ cup diced shrimp (leave a few whole for garnish).
  Tactile cues: ½–¾ inch cubes; firm, calm, slightly springy.

• 1 cup mushrooms (button or favorite variety)
  Tactile cues: Soft, spongy slices.

• 1 tsp minced garlic
  Tactile cues: Sticky, small flecks — fragrant immediately.

• ⅓ cup diced tomatoes
  Tactile: Soft, juicy cubes.

• 2 tsp Chef Paul Prudhomme Blackening Seasoning
  Option: Jamaican jerk seasoning for deeper heat.

• 1½ oz vegan Béchamel sauce (about 3 tbsp)
  Tactile cues: Thick, smooth paste.

• 3 oz Country Crock Plant Cream or Silk Dairy-Free Heavy Cream
  Tactile cues: Thick, silky, coats the spoon.

• 1½ oz Violife Parmesan, shredded
  Tactile cues: Light, fluffy shreds.

• 8 oz pappardelle or fettuccine
  Tactile cues: Wide ribbons or long ribbons.

• 2 tsp shaved Violife Parmesan (garnish)

 

Instructions

 

1. Cook the Pasta

Bring salted water to a boil and add pasta.

• Tactile cues: Pasta is ready when it bends easily but still has a firm center.
  Drain, rinse under cool water, and set aside.

 

2. Sear the Chicken

Heat a sauté pan until hot. Add olive oil, then chicken.

• Sound cues: Strong sizzle on contact.

• Texture: Light browning after 1–3 minutes.
  Seafood Option: Use diced shrimp/lobster; leave a few whole for garnish.

 

3. Build the Flavor Base

Add mushrooms and garlic.

• Tactile cues: Mushrooms soften and become spongy.

• Aroma cues: Garlic becomes sweet and fragrant.
  Cook for about 3 minutes.

 

4. Make it Creamy & Bold

Add plant cream, vegan Béchamel, blackening seasoning, and shredded Violife parmesan.
Stir gently.

• Tactile cues: Sauce thickens and coats the spoon evenly.

• Sound cues: Gentle bubbling as it reduces.

 

5. Finish the Dish

Add diced tomatoes and cooked pasta.
Toss 1–2 minutes until pasta is thoroughly coated and warmed through.

 

6. Plate & Garnish

Spoon into warm bowls.
Top with shaved parmesan and whole shrimp or lobster pieces (if using).

 

Flavor Notes

• Bold Cajun or jerk spice brings heat and smoky depth.

• Silky dairy-free Béchamel and plant cream add richness without heaviness.

• Sweet tomatoes brighten the sauce.

• Mushrooms add earthiness and body.

• Parmesan-style Violife brings salty, nutty umami.

 

Health Notes

• Garlic offers immune-boosting benefits.

• Mushrooms provide antioxidants and minerals.

• Seafood option delivers omega-3 fatty acids for heart health.

• Dairy-free cream reduces saturated fat while keeping the dish creamy.

• Blackening spices promote circulation and metabolism.

 

Allergy Notes

✔ Dairy-Free: Made with plant cream + Violife Parmesan.
✔ Gluten-Free Option: Use gluten-free pasta.
✔ Shellfish Option: Seafood can be added or removed as needed.
✔ Allium-Free: Omit garlic and sub celery salt.
✔ Soy-Free: Check plant cream labels; oat varieties available.

 

Chef Riq’s Notes

This dish shows how a classical French Béchamel can evolve into something soulful, bold, and modern.
As a blind chef, I lean on sound, touch, and aroma:

• Chicken should sizzle loudly when it hits the pan.

• Sauce should feel thick and silky, not clumpy.

• Mushrooms tell you they’re done when they smell deep and savory.

Pasta like this is about confidence — letting your senses guide you. Serve it on a cold night, for guests, or anytime you want restaurant-quality flavor in one comforting bowl.

​

 

Cooking Without Limits — Where Food Heals & Flavor Inspires.